Matfer Bourgeat Professional Bouillon Strainer/Chinois with Exoglass Handle and Fine Steel Mesh Sieve

If you regularly make stocks this is the strainer you need! I see why pro kitchens use the Matfer, it's mesh is fine but sturdy, the wire supports are strong and easily take the weight when full of bones, plastic handle is tough and doesn't bend or twist under full weight, and it's easy to clean - just rinse and put in the dishwasher. I can see this lasting for years. It's a good size for home use, I make stocks in 2.5gal lots and this saves me several steps compared to using a sieve. I don't use it to strain sauces, for the small amounts I make a fine sieve does the job. This item is absolutely worth the money if you are a serious home cook making stocks/soups.

I use this at least once a week. I use this mainly for straining homemade yogurt and occasionally chicken bone broth. This is a very fine strainer. Very little yogurt strains through with the whey. I turn one gallon of milk into yogurt. It takes filling this strainer up twice for the entire batch. I usually let it strain 1/4 of the way down which takes about 45-60 minutes if the yogurt is straight out of the warming oven. This produces approx 2.5-3 quarts of yogurt. Reducing it too much produces dry thick yogurt. Straining bone broth is a breeze. It ensures all small bones are caught. Its large enough to strain the bones from a whole chicken. Pros: -it's large, thus reducing your straining time -dishwasher safe -handles high heat well -sturdy - the wires that protect the strainer work well Cons: -It's large. It may be difficult to store depending on your kitchen. - the size makes it really hard to strain by hanging in even a large stockpot. It does stand and lean while straining ok though. It can be difficult to clean the fine mesh. I use a sink sprayer and then put it in the dishwasher. -the price is a bit high Overall this is a great purchase and I am extremely pleased with the product. I can't imagine making yogurt without it.

My wife and I have had this for months and used it several times in that period. We've used regular mesh strainers before but never another chinois so I can only compare this to regular strainers. From that viewpoint, this is way better than a regular strainer. I don't know how it stacks up against other chinois though. The hooks opposite the handle have proven useful as I sometimes mount this over a kettle while I prepare wort for homebrewing. I've noticed, though, that there still seems to be some particulate trub in my wort sometimes. There is way less than if I had tried to use a standard strainer or, really, any other method I've tried. My wife made some jam for the first time recently and we made use of both this chinois and this HIC Brands that Cook Wooden Pestle for Chinois . That particular pestle fit really well with this chinois though I was a bit worried that a lot of poking might cause the pestle to break through the chinois' mesh which would be pretty terrible given how expensive chinois are. That was the first time we used a pestle with the chinois and the results were a lot better than our attempts to use other tools (i.e. wooden spoons) to press out more liquid. I suppose that the chinois stands I've seen might be used to keep the mesh from pushing up against whatever container you're working over but two pieces of metal wire crossing around the outside of the screen provided good support. I was able to place the chinois inside my 2-cup measuring glass such that the wire held the mesh screen away from the glass itself. I think the only way that an actual stand may have been more useful than these wires is if you needed to get the chinois higher out of the container you're working over or maybe if you need both hands. Since anything that strains through the screen seems to flow down the screen until it reaches the tip, I didn't have to worry about the liquid squirting out all over the counter. This is nice considering that the screen must be at least seven inches tall. The only drawbacks to this are that it's not very multi-purpose; a cardinal sin for many dedicated kitchen-dwellers. It's also pretty large so it takes up most of an entire shelf in one of our cabinets. If storage space, money, or amount of use are a concern for you then this tool might not be a good fit. If you've got the space and money, this has been a great tool for me in home brewing and my wife in preserving so I'd recommend it.

I’ve used these in professional kitchens and I decided to replace my 30 year old chinois that has a tendency to rust because, while the mesh is amazing, the frame is made of reactive metal. This exoglass is fabulous. If you’re looking for a chinois like we’d use at high end restaurants, this is the one. The mesh is extra fine and the cage both protects the mesh and allows the chinois to rest on the lip of a bain marie without the strained liquid running down the sides of the container. Also, professional trick: get a 2 oz ladle instead of the wooden pestle. First, you can use a 2 oz ladle elsewhere. Second, the bowl of the ladle fits the bottom of the chinois perfectly. Just grab the handle and move it up and down to help pass the liquid through the mesh.

I make fermented drinks such as kefir, both water and milk, and beet kvass in one gallon containers. When I strain out the liquid for bottling, the solid foods come out with it. Previously, I used a collander and then a typical round strainer. This was particularly awkward when making beef or chicken broth in large canning kettles, which also has to be strained. This strainer is so great I can just pour the food into it and it holds about 2 quarts of foods. Now, straining is one step rather than three. It is also fine enough that I can put yogurt into it and it will strain the whey! I would otherwise have to use a cheese cloth. Even though it is expensive, this strainer it is worth it. It is also very sturdy and will probably last for my lifetime. I don't even have to worry about hot liquids, the materials are impervious to heat. I use it almost every day.

I make a lot of soups, stews, and broths. In my cookbook,The Diet Bible I recommend only the best utensils and this goes well with the Cuisinart 12 quart pasta and soup pot.I wanted a strainer that was durable and had very fine mesh, but would clean up easily and not get stopped up with stuff in between the times when you put in a load of vegetables to mash and strain for a clear broth. This one gets the small particles of debris from the bone, marrow, and other stuff that darkens the stock or broth and makes it cloudy. This is how the Delis make Matsa Ball soup or the Chinese restaurants make the broth for won ton soup. You must pay to get the best and this one is twice the price, but no other will work as well. The plastic will prevent damaging the stainless steel cookware and will not dent or get hot. It goes in the dishwasher and comes out perfect or rinses very easily. I wish it had a stand to sit in the pot, but the grips keep it steady, but you need a 12 quart soup pot since this is a very big strainer and cannot be used with a small pot.

The quality of the materials are what gives this Matfer product its 'value for the money' FIVE STAR rating. I have used 'China cap' fine mesh filters for years to speed the process of clarifying stock. This is only the second one I have had to purchase over 25 years. This mesh takes the stress and flexing that happens when solids are pressed against it to squeeze the liquid through. The heavy gauge wires around the mesh body add support against too much flex. They do not take the place of a regular wire stand because they do not keep the sieve far enough off the strained product. I also like the Exoglass top and handle for its sturdiness and for its chemically non-reactive qualities. I would use either a food mill or an immersion blender to puree cooked foods. Fine mesh only works well on the 'tambourine-shaped' tamis strainers that press food through using flat scrapers.

I bought this to strain homemade yogurt for Greek yogurt & labneh. The first batch it worked quite well but subsequent batches the curd goes through the mesh. I want the really fine creamy texture & don't want to do much to increase the curd size. So back to cheesecloth. I did make a large batch of chicken stock and it strained beautifully - crystal clear stock. It also works well for sauces and custards. So although the yogurt was a bit disappointing, I'm still very pleased with this for all the other uses of a fine mesh strainer.

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This is great for super fine textures in soups Although large it gets the job done well worth the investment a pice of quality that will last years

J'ai longtemps hésité à acheter ce chinois étamine car c'est un sacré budget, mais je ne le regrette pas! Après avoir utilisé pendant des mois un tissu étamine, je filtre enfin mes jus, sauces, bouillons en quelques instants! L'objet est un peu encombrant pour un particulier mais la finesse du résultat en vaut vraiment la peine. Le nettoyage est très facile que ce soit à la main ou au lave vaisselle. Il a été spécialement conçu pour qu'aucune zone ne retienne des aliments, ce qui est un atout pour l'hygiène et le nettoyage.

Cuela muy bien, aguanta mis torturas :) Vale la pena cada euro, es de muy buena calidad.

I use it for mainly for straining home made stock . Easy to clean and I like the size for when I do big batches of stock. It’s well made and no regrets buying it.